Pickled Shrimp with Cumin Coriander Broth and Radish Fennel Salad

In a large pot, bring water to a boil and add pickling spice and bay leaves. Add shrimp and cook for 3 minutes until shrimp are almost fully cooked. Remove the shrimp from the boiling water and shock in an ice bath.

Cumin Coriander Broth

1 cup red wine vinegar

juice and zest of 1 lemon

1 teaspoon salt

1 1/2 teaspoons toasted and ground cumin

1 1/2 teaspoons toasted and ground coriander

1 Tablespoon extra virgin olive oil

1 teaspoon fresh ground pepper

Puree in blender.Pour sauce over the cooked shrimp and let marinate for two hours.